METHOD FOR PREPARING FERMENTED FOOD

A preparation method of fermented food is provided to enhance the physiological activities of fermented food by using the fat-removed by-products of oil-seeds or grains rich in protein and antioxidant substances. A preparation method of fermented food comprises the steps of: (S110) washing and soaki...

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Bibliographische Detailangaben
Hauptverfasser:	JOUNG, YONG MYEON, KIM, TAE SOO, KIM, SOO KYUNG, KANG, MYUNG HWA
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A preparation method of fermented food is provided to enhance the physiological activities of fermented food by using the fat-removed by-products of oil-seeds or grains rich in protein and antioxidant substances. A preparation method of fermented food comprises the steps of: (S110) washing and soaking soybeans; (S120) cooking the soaked soybeans tender; (S130) fermenting the cooked soybeans at 30~35°C; and (S140) mixing the fat-removed by-products of oil-seeds or grains to the fermented soybeans, followed by aging. The soybeans are soaked or cooked in a Rhus verniciflua extract. The fat-removed by-products are mixed at a level of 10~30wt.pt., based on 100wt.pt. of the fermented soybeans.